/gheeː peaː teaː/
Servings: 4 | 30 minutes | 540 kcal
The recipe was first put together for a vegan dinner party. The aim was to create a vegan pasta that was not only filling but also bursting with flavors. The combination of fresh basil pesto and roasted cherry tomatoes was an instant hit.
I once served this pasta to a group of non-vegan chefs. They were surprised and impressed by the richness and depth of flavor, proving once again that vegan cuisine can be just as satisfying and delicious as any other.
Ingredients
- 200 grams dried pasta
- 2 cups fresh basil leaves
- 2 pieces garlic cloves
- 1/4 cups pine nuts
- 1/2 cups olive oil
- 1 teaspoons salt
- 2 cups cherry tomatoes
Instructions
- Preheat the oven to 200 degrees Celsius. Spread the cherry tomatoes on a baking sheet, drizzle with a dash of olive oil, sprinkle with a pinch of salt and roast for 15-20 minutes until soft and slightly caramelized.
- While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
- In a food processor, combine the basil leaves, garlic, pine nuts, olive oil and salt. Process until smooth, adding a splash of the reserved pasta water if needed to reach your desired consistency.
- Toss the drained pasta with the pesto, adding more pasta water if needed to evenly coat the pasta. Stir in the roasted cherry tomatoes.
- Serve hot, garnished with fresh basil leaves if desired.